Homemade Samoas Cookies
Indulge in the delightful combination of chocolate, caramel, and toasted coconut with these easy-to-make Homemade Samoas Cookies.
Ingrédients
For the Cookie Base
- 1 cup unsalted butter, softened
- 1 cup granulated sugar Can substitute with coconut sugar for a healthier alternative.
- 2 cups all-purpose flour Can be replaced with almond flour for gluten-free cookies.
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Toppings
- 1 cup toasted coconut Can toast lightly for enhanced flavor.
- 1 cup caramel sauce Consider making your own for a healthier option.
- 1 cup dark chocolate chips Use dairy-free chocolate chips for a vegan version.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and gather all your ingredients.
- Cream together softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add flour and salt to the mixture and mix until just combined, taking care not to over-mix.
- Stir in the vanilla extract.
- Press the dough into an even layer on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until golden brown. Allow to cool completely.
Assembly
- Once the crust is cool, evenly spread caramel sauce over the base.
- Sprinkle toasted coconut generously on top.
- Melt dark chocolate chips in a microwave-safe bowl or double boiler until smooth.
- Drizzle melted chocolate over the coconut and caramel layer.
- Let the chocolate harden at room temperature or refrigerate for 15-30 minutes.
- Slice into squares or rectangles and serve.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze for up to three months. Reheat in a preheated oven at 300°F (150°C) for 5-10 minutes if needed.